Copycat Rubio’s Pinto Beans Recipe for Easy Cooking

Ingredients

• 2 cups dried pinto beans
• 6 cups water
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 bunch fresh cilantro for garnish

Instructions

1. Rinse the pinto beans thoroughly under cold water and remove any debris.
2. In a large pot, combine the rinsed pinto beans and 6 cups of water. Bring to a boil over medium-high heat.
3. Once boiling, reduce heat to low, cover the pot, and let the beans simmer for about 1.5 to 2 hours, or until tender. Stir occasionally and add water if necessary to keep the beans submerged.
4. In a separate skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
5. Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
6. Stir in the ground cumin, salt, black pepper, and cayenne pepper, cooking for another minute to bloom the spices.
7. Once the beans are tender, drain any excess liquid, leaving about 1 cup of broth.
8. Add the sautéed onion and garlic mixture to the beans. Pour in the lime juice and stir gently to combine.
9. Mash some of the beans slightly with a fork or potato masher to achieve a creamy consistency, but leave some whole for texture.
10. Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.